I've noticed two seperate problems with estimated final gravity.
1. If you have a recipe and you add your first yeast, it ignores attenuation of subsequent yeasts. For example you add a lower attenuation yeast like WLP002 first and then add WLP001 it only uses the WLP002 to estimate FG. It should be using the highest attenuating yeast for this calculation.
2. If you select a mash profile such as 'BIAB- Pilsner step mash' it seems to show that you will have the good attenuation expected in the estimated final graviy. The problem is if you have 2 temperatures in the step mash that are both in the saccharification range, the estimated final gravity and estimated abv ignore the lower temperature part of the mash. For example you have one step at 145F for 60 minutes and another step at 155F for 10 minutes, it bases the FG estimate only on the 155F step.
1. If you have a recipe and you add your first yeast, it ignores attenuation of subsequent yeasts. For example you add a lower attenuation yeast like WLP002 first and then add WLP001 it only uses the WLP002 to estimate FG. It should be using the highest attenuating yeast for this calculation.
2. If you select a mash profile such as 'BIAB- Pilsner step mash' it seems to show that you will have the good attenuation expected in the estimated final graviy. The problem is if you have 2 temperatures in the step mash that are both in the saccharification range, the estimated final gravity and estimated abv ignore the lower temperature part of the mash. For example you have one step at 145F for 60 minutes and another step at 155F for 10 minutes, it bases the FG estimate only on the 155F step.